Ingredients for Williamsburg Almond Puff Pastry
- 2 3/4 cups all-purpose flour
- 1 1/4 cups butter
- 1 cup water
- 2 teaspoons almond extract
- 2 large eggs
- 1 cup powdered sugar
- 2 tablespoons milk
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How to Make Williamsburg Almond Puff Pastry
- **Make the Pastry:** In a large bowl, cut 1 cup of chilled, cubed butter into 2 ½ cups of all-purpose flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ½ cup of ice water, mixing until the dough just comes together to form a ball. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll each half into a 2 x 12-inch strip.
- Place the strips on a baking sheet lined with parchment paper, leaving about 2 inches between each.
- **Make the Filling:** In a small saucepan, bring ½ cup of water and ¼ cup of butter to a boil.
- Remove from heat and stir in 1 teaspoon of almond extract.
- Gradually whisk in ¼ cup of all-purpose flour until smooth.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Spread the almond filling evenly over the pastry strips.
- Fold the pastry strips in half lengthwise, pressing the edges firmly to seal. You can use a little water to help seal the edges.
- **Bake:** Bake at 350°F (175°C) for 40-45 minutes, or until the pastries are lightly golden brown.
- Let the pastries cool completely on a wire rack.
- **Make the Frosting:** While the pastries cool, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of almond extract until smooth and creamy.
- Once the pastries are completely cool, frost them with the almond frosting.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
121g
Fat
179g
Carbs
26g
